24 mexican dip recipes

Asian guacamole reimagines the dip with diced avocado, pickled ginger, rice vinegar, wasabi, and toasted sesame seeds. Served with crispy baked potsticker chips for a Pacific Rim appetizer.

By following the simple steps, you will be able to make a great companion for tortilla chips, tacos and sandwiches!

Pace guacamole, the four-ingredient shortcut guac built on ripe avocados, Pace picante sauce, lemon juice, and salt. No dicing onions, tomato, or chiles, the picante does all that work.

Lower-fat 'guacamole' built from puréed green peas, green chiles, garlic, and salsa. A creamy, spicy dip that mimics the avocado original at a fraction of the fat.

Roasted tomatillo salsa verde with charred jalapenos, eight cloves of garlic, and fresh cilantro pureed smooth. Bright, tangy, and ready in 30 minutes.

Mock guacamole made with steamed asparagus and picante sauce instead of avocado. A low-fat, avocado-free dip with the same creamy green look and tangy flavor.

Layered cream cheese, cheddar, and spicy chili baked until bubbly and golden. This lighter chili cheese dip uses fat-free cheeses and comes together in under an hour. Scoop it up with tortilla chips.

Easy Mexican chicken and rice baked together in one casserole with chicken bouillon, onion, and a top blanket of salsa. Boneless breasts steam moist over the rice while the salsa flavors everything.

Five-minute refried bean dip with sour cream, chili powder, hot sauce, and chopped onion. A creamy, spiced party dip made from pantry staples. Just mix and serve with tortilla chips.

Broiler-roasted tomato salsa with charred Roma tomatoes, jalapenos, garlic, and onion pureed smooth. A smoky, deeply flavored Mexican salsa that freezes well for weeks.

Three-ingredient vegan black bean dip with garlic and chunky salsa. No cooking required, ready in 15 minutes. Scoop it up with veggies or toasted tortilla chips.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.

Spicy pinto bean dip made from scratch with dried beans, cumin, jalapeno, chili powder, and fresh cilantro. A bold, smoky Mexican-style dip loaded with garlic and heat.

Smooth blended cocktail salsa with Roma tomatoes, chipotle salsa, fresh lime juice, brown sugar, and hot sauce. A smoky, tangy dip that purees in minutes and serves cold.

Easy Mexican salsa from a can of tomato sauce, crushed red chiles, cumin, and oregano with garlic and a hit of vinegar and lemon. Vegan, low-cal, ready in 5 minutes.